Recipe - Pecan-Lemon Shortbread Hearts

1 One half cup Allpurpose flour
One half cup Sugar
One fourth cup Cornstarch
1 tablespoon Lemon zest, plus 1 teaspoon
One fourth teaspoon Salt
Three fourths cup Unsalted butter, chilled,
cut in 1/2" cubes
One half teaspoon Vanilla extract
1 cup Pecans
Vanilla sugar, optional

Preheat oven to 350 In food processor combine the flour, sugar, cornstarch,
lemon zest and salt. Process briefly until well mixed. Add the butter and
vanilla and , using rapid offon pulses cut in until the mixture resembles
a fine meal. Add the pecans and process until finely chopped. Transfer the
mixture to a large sheet of waxed paper and gather together into a flat
disk. Top with a second sheet of waxed paper. Roll out the dough One fourth inch
thick. Using a 3inch or smaller heart shaped cutter, cut out cookies.
Transfer to ungreased cookie sheets, spacing them One half inch apart. Gather up
the scraps and repeat. Sprinkle the cookies with vanilla sugar if desired.
Bake until just beginning to color, about 20 minutes. Transfer to wire
racks and let cool for 5 minutes. Store in an airtight container for up to
1 week.
Posted to MCRecipe Digest V1 #328

Recipe by: Williams Sonoma Cookies and Biscotti p. 24

From: Sue suechef@sover.net

Date: Wed, 4 Dec 1996 18:48:36 0500 (EST)